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One of Ramadhan desserts I ate when I was a kid was Bii's sweet dumplings ( Abdallah Abdulrahman Bomba's mother ). She cooked the best dumplings. I really enjoyed them. This recipee is in actual fact hers, she used a little bit of fresh yogurt ( mtindi ).The meaning of mixing yougurt in the batter is to make the dumplings dry after frying.

Ingredients

3 cups white flour

2 teaspoons yeast with a pinch of sugar ( mixed )

2/3 cup yogurt

1/2 cup warm water water

oil for frying

Method

Add to flour a little salt, water and the yogurt, and mix to a thick batter. Leave aside for six (6) hours.

Mix the yeast with the sugar and warm water, leave to ferment.

Add the yeast to the batter and mix until batter peaks; leave aside for a further three hours.

Method of Frying:

Heat the oil.

Shape batter into little balls, and put them a few at a time in the hot deep
oil and fry until golden brown.

Dumplings should be entirely covered with oil during frying.

Take great care as the oil will splash during the course of frying. When frying is

When frying is complete soak the dumplings in syrup and serve hot.

The Syrup (Shira)

Ingredients

2 cups sugar

1 cup water

1 tablespoon rose water

juice of half a lemon

Method

Put the water in a pan with the sugar and place over a medium heat; bring to boil and allow to boil for ten minutes, removing the froth as it appears.

Add the lemon juice and leave to simmer for ten minutes; add the rose water